Fajitas flavor question

[007bond-jb]

I am not a chef but love to cook & eat. Some local Mexican restaurants have Fajitas with a very good mesquite flavor but the meat is not over cooked. When I try to cook skirt steaks on a mesquite fired grill they just dont taste the same & dry out if smoked. I have tried different store bought mesquite & fajita marinade's & have made my own from web recipes. I have tried tenderizing, long marinade times I cant seem to get it just right. One local restaurant has their grill behind a window I saw the meat grilled very quickly then plated. I am thinking they were using papain enzyme in the marinade with other spices. Any comments or sugestions would be appreciated.

[repoman]

With the very short cooking time it is very difficult to get a mesquite flavor from a fire. Are you using mesquite chips on your grill? One tip would be to not soak the chips, just throw em on the coals (or in a foil pouch for gas grills).

For a more intense taste I would try a liquid smoke. I have seen mesquite flavored liquid smoke, which would work very well in a marinade. Many people rip liquid smoke but it is used by even the most hardcore bbq fanatics in their sauces, so you should feel comfortable using it. Just make sure to use it sparingly and taste the marinade before you soak the skirt steak in it. I prefer the Colgin brand, though I have not had their mesquite flavor yet. I do like their Hickory and Applewood.

[007bond-jb]

With the very short cooking time it is very difficult to get a mesquite flavor from a fire.  Are you using mesquite chips on your grill?  One tip would be to not soak the chips, just throw em on the coals (or in a foil pouch for gas grills). 

For a more intense taste I would try a liquid smoke.  I have seen mesquite flavored liquid smoke, which would work very well in a marinade. Many people rip liquid smoke but it is used by even the most hardcore bbq fanatics in their sauces, so you should feel comfortable using it.  Just make sure to use it sparingly and taste the marinade before you soak the skirt steak in it.  I prefer the Colgin brand, though I have not had their mesquite flavor yet. I do like their Hickory and Applewood.

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I tried mesquite chips on my gas grill, building a fire with mesquite chunks only on my charcoal grill, not soaking the wood on the above grills. My fajitas taste good. but I can't seem to duplicate the restaurants taste. I have used mesquite liquid smoke in my marinades as well. I also tried blending store bought marinades.

[Bill Miller]

I like to season the meat with Zachs or Williams fajita seasonings--add a little garlic powder,salt and black pepper to taste. Sear both sides on the grill and move to the smoke side--add wet chips and smoke at low heat for about an hour--wrap in foil and put in the oven another hour at about 225--slice across the grain--should be moist and tender.

Edited October 10, 2006 by Bill Miller (log)

[scubadoo97]

smoke at low heat for about an hour

Bill, how low is low? An hour is pretty long for a thin cut of meat like skirt.

[Bill Miller]

smoke at low heat for about an hour

Bill, how low is low? An hour is pretty long for a thin cut of meat like skirt.

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200-225, but wrap with foil.